No more boring pork chops! This Pork Piccata layers flavors by lightly breading the pork, and simmering it in a delicious lemon butter sauce. Layers of Italian flavors combine in this simple but special meal.
Pork Chops in a Delicious Lemon Butter Caper Sauce
Move over chicken, pork chops are having a moment!
Chicken Piccata has become a staple in American-Italian fare, which is actually where the dish began. Along with Chicken Parmegiana and Chicken Marsala, this dish was created in America in the 1930s.
A traditional piccata is chicken lightly coated in flour and fried, then simmered in a lemon butter sauce with capers. The flavors are amazing and the light coating helps soak in more of the incredible sauce.
We’ve been eating more pork chops lately, and I knew this sauce would be a match made in heaven.
To keep these gluten free, I used a very light coating of almond flour and arrowroot. It’s incredible how much this simple step adds to the dish!
You’ll love this Pork Piccata Recipe because:
- It combines simple ingredients into a restaurant quality dish.
- Using almond flour keeps the dish low carb and gluten free!
- The flavorful lemon-butter sauce doubles as a great tenderizing marinade for the pork chops, even if you don’t use the most tender cuts of pork!
- If you love the dish and method, it’s simple to swap chicken breasts in to make it a whole different meal another week.
- Simple enough to make on a weeknight, but special enough for a dinner party!
This dish cooks perfectly on my Sharp Induction Cooktop. The even heating allows each of the pork chops to cook to golden brown perfection without burning or overcooking.
I love the built-in timers. Once I have cooked a dish a few times (like this pork piccata!), I know exactly how long each side will take to cook on a specific temperature setting. Once my pork chops are in the pan, I set it to level 5 and put the timer on 11 minutes. Perfect pork chops every time!
What You’ll Need
- Boneless Pork Chops (see notes on using other cuts of pork – many will work!)
- Kosher Salt
- Black Pepper
- Almond Flour (this is a lower carb, gluten free alternative to using an all purpose flour coating)
- Arrowroot (or tapioca, or even an organic corn starch)
- Avocado Oil (or olive oil)
- Butter
Lemon Butter Caper Sauce
- Shallots
- Chicken Stock or Chicken Broth (some versions use 1/2 white wine – add it if you love this flavor!)
- Butter
- Fresh Lemon Juice
- Lemon Zest
- Capers
- Lemon Slices and Italian Parsley (to garnish and serve)
What Kind of Pork to use for Pork Piccata
Thinner Pork Chops: Use thin cut pork chops for the quickest-cooking option.
Thicker Pork Chops: If your pork chops are on the thicker side, either slice them into thinner chops or use a meat mallet to pound the pork chops, making them thinner so they cook more evenly and quickly.
Bone-in pork chops: Any pork chops will work! Opt for chops that are cut on a thinner side. If your pork chops are thick, start this dish on the stovetop. Once the sauce is made, nestle the pork chops back in the skillet and add it to a 350ºF oven until the internal temperature of the chops reaches 135ºF.
Using a Pork Loin Roast or Pork Tenderloin: A pork roast works for this recipe. Slice the roasts into 1/2-3/4 inch thick pieces, and prepare similar to the pork chops as described.
How to Make Pork Piccata
Step 1: Generously season pork chops with Kosher salt and black pepper.
Step 2: In a shallow bowl, combine almond flour and arrowroot.
Step 3: Very lightly coat the pork chops in the flour mixture. Adding too much will result in a coating that is overly thick and falls off of the pork chops. These need just a small amount!
Step 4: Heat avocado oil and 2 tablespoons of butter in a large skillet over medium heat.
Step 5: Add the pork chops, leaving space around each pork chop to allow for even browning. If your skillet isn’t large, cook 2 pork chops at a time. Allow pork chops to cook for about 10 minutes, or until deeply golden brown, and then gently flip to cook the other side for another 10 minutes. If a little bit of the coating sticks to the bottom of the pan, no worries!
*The total time the pork chops take to cook will depend on how thick they are. The internal temperature should reach 135º F. If your pork chops are thick, use a meat thermometer to ensure they are cooked well. Transfer pork chops to a plate while preparing the sauce.
Step 6: Remove browned bits from pan, leaving the remaining oil and butter. Add shallots, and saute for about 5 minutes to soften.
Step 7: Add the chicken broth, and allow to simmer until the liquid is reduced by half.
Step 8: To the broth, add the lemon juice, lemon zest, and additional 2 tablespoons of butter.
Step 9: Return the pork chops to the pan, and sprinkle with capers. Spoon the sauce over the top of each pork chop, allowing the sauce to soak into the coating on the pork chops. Serve garnished with fresh parsley.
How to Store Leftover Pork Piccata
If you have leftover pork chops, wait until they fully cool, then add to an airtight container.
Refrigerate the pork chops for up to 4 days.
To reheat, preheat the oven to 400º F. Line a baking tray with parchment paper, and bake the pork chops for about 15 minutes to heat throughout. Spoon the buttery sauce on top for the last couple minutes of cooking.
Pork chops can be reheated in a skillet over medium heat, however, the coating softens in the sauce and easily sticks to the pan and falls off when reheated.
FAQs and Variations:
No Almond Flour? Traditionally this dish is made with regular flour. Another option is to use a high quality gluten free flour (swap both the almond flour and arrowroot for either of these options).
Lower the Fat: Need a lighter dish? Skip the coating and reduce the butter by half. The dish will still turn out amazing! (even in the regular recipe, a lot of the sauce is left in the pan so it’s lighter than it seems).
How to Serve Pork Piccata
- Over Cauliflower Mash with a side of green beans or crispy Brussels sprouts.
- Sliced and served over a simple salad. I’ve been doing this on a bed of arugula with cherry tomatoes, cucumbers, olives, and avocado!
- With a side of your favorite gluten free pasta or Pesto Spaghetti Squash.
- Parmesan Oven Baked Smashed Potatoes
